Smoked Carrot Bisque

Recipe by Chef B.
READY IN: 3hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  • Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
  • Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
  • Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
  • Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer (china cap), before serving.